Kerry's Irish Pippin

Why review apples that are past their prime? Because I don't always know when their "prime" is. ¶ 

When I bought these Kerry's Irish Pippins last week, I did not suppose they'd been off the tree for a month. ¶ 

Today's small-to-medium fruits are wearing a warm red blush, including a few saturated streaks, over yellow that is tinted with the usual green, with a satiny gloss sheen. ¶ 

They are modestly ribbed, one more than the other, and a bit flat at top and bottom. Small, light lenticel dots punctuate the blush. The stem is thin and the calyx is slightly parted; their aroma is faint and sweet. ¶ 

So, let's eat.

Tasting the Irish Pippin

Kerry's yielding, granular yellow flesh is dry with delicate floral flavors and flashes of watermelon candies and of pineapple. There is a creamy, vanilla-esque note in the finish.

The sweet-tart balance is very good, and if only the texture were better my Kerry's Irish Pippins would be fine apples indeed.

Too late?

Probably, this is the same apple as the "Kerry Pippin" praised by Salt Spring (and others). Also, probably, this apple was picked a month ago, and was kept unrefrigerated by the specialty shop where I got it in mid September.

Scott Farm, which grew my apples, is one of many that praise Kerry's eating qualities.

I am disappointed when this happens, and hope this necessarily honest review won't discourage others from trying Kerry's in some future August.

I certainly shall if I get the chance.